Thursday, May 30, 2013

We have extolled the virtues of not
pulverizing your mint in a muddle or shaking it on ice until it
shreds it to bits, however there is a style of drinks that actually
calls for it- the smash. Famous barman Jerry Thomas called the smash
“a julep on the small plan” because the smash and julep often has
the very same ingredients. However, the smash’s mixing procedure
does not call for as much time or delicate hand as the julep does.
Essentially, the smash needs the bitter green in a plant to suck out
sugar in a drink and add dimension.

The Milk Bar in Manhattan is not an
actual bar, but I thought their signature cereal milk would make for
a great mixer for cream cocktails. Here’s how to make cereal milk.
Toast 2 ¾ cups of cornflakes in a 300 degree oven for 15 minutes.
Allow them to cool. Add the toasted flakes to 3 ¾ cups of whole milk
and let sit at room temperature for 20 minutes. Strain flakes from
milk; discard flakes. Add sugar and salt to milk and whisk until
dissolved. Add your cereal milk as a topper to an ice cold glass of
your favorite stout or Kahlua for a sinfully decedent end to the cold
months.